This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

Ingredients

ounces bacon (about 4 slices)↗4
tablespoons water↗3
cups mushrooms, sliced↗2
tablespoons sherry wine vinegar↗3
cup water↗1⁄4
tablespoons vegetable oil↗2
tablespoons flat leaf parsley, chopped↗2
kosher salt↗
black pepper, freshly ground↗

Step-by-step instructions

1
Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
2
Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
3
Enjoy!

Source: food.com

Original recipe ↗

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